I make American cheese all the time. 90% of the ingredients are cheddar cheese. Lots of good burger joints do this too. But yes, there’s very bad versions as you’ve described.
The main idea is to take a mild cheddar and tame it further while changing its texture and to make it melt nicely. This is why any other cheese on a hamburger is inferior.
The main idea is to take a mild cheddar and tame it further while changing its texture and to make it melt nicely. This is why any other cheese on a hamburger is inferior.